| |
| Baked Manicotti |
| |
| 8 oz |
|
Manicotti, uncooked |
|
| 1 |
|
15-oz. container part-skim ricotta cheese, whipped
until smooth |
|
| 1/2 cup |
|
grated Parmesan cheese |
|
| 1 |
|
egg, beaten |
|
| 1/4 cup |
|
sliced scallions |
|
| 2 tsp |
|
parsley flakes |
|
| 1/2 tsp |
|
salt |
|
| 1/4 tsp |
|
pepper |
|
| 1 |
|
26-oz. jar spaghetti sauce |
|
|
|
Grated Parmesan cheese for topping |
|
|
|
|
| |
| 1 |
Prepare pasta according to package directions;
drain. |
| 2 |
In medium bowl, blend ricotta, Parmesan,
egg and scallions. Stir in parsley, salt and pepper. |
| 3 |
Stuff pasta with cheese mixture. Arrange
in a 13 x 9-inch baking dish. Pour spaghetti sauce evenly
over pasta. Sprinkle with additional Parmesan cheese.
Cover. |
| 4 |
Bake in a 350° F oven until hot, about
35 minutes. |
|
| |
| Servings: 6 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
provided by the recipe author. |
|
|
| |
|
|
|
| Amount
Per Serving |
|
|
|
| Calories |
|
394.00 |
|
| |
|
%
Daily Value |
| Total Fat 15.00g |
|
23% |
|
| Cholesterol
0.00mg |
|
0% |
|
| Sodium
1042.00mg |
|
43% |
|
| Carbohydrates
46.00mg |
|
15% |
|
| Protein
18.00g |
|
36% |
|
|
|
| |
| Recipe Type |
| Main Dish, Pasta, Vegetarian |
| |
| Recipe Source |
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